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Citation: L. Stepaniak et al., Immunorelatedness of oligopeptidases from Lactobacillus and Lactococcus and proline iminopeptidase from Propionibacterium using double immunodiffusion assay, FOOD AGR IM, 13(3), 2001, pp. 183-187

Authors: Pripp, AH Stepaniak, L Sorhaug, T

Citation: Ah. Pripp et al., Chemometrical analysis of proteolytic profiles during cheese ripening, INT DAIRY J, 10(4), 2000, pp. 249-253

Authors: Stepaniak, L

Citation: L. Stepaniak, Comparison of different peptidase substrates for evaluation of microbial quality of aerobically stored meats, J FOOD PROT, 63(10), 2000, pp. 1447-1449

Authors: Stepaniak, L

Citation: L. Stepaniak, Isolation and characterization of proline iminopeptidase from Propionibacterium freudenreichii ATCC 9614, NAHRUNG, 44(2), 2000, pp. 102-106

Authors: Pripp, AH Kieronczyk, A Stepaniak, L Sorhaug, T

Citation: Ah. Pripp et al., Comparison of biochemical characteristics of three Norwegian cheese varieties using multivariate statistical analysis, MILCHWISSEN, 54(10), 1999, pp. 558-562

Authors: Pripp, AH Stepaniak, L Sorhaug, T

Citation: Ah. Pripp et al., Proteolysis in cheese curd as affected by subcellular fractions from Lactococcus, Lactobacillus and Propionibacterium, J FOOD SCI, 64(2), 1999, pp. 353-358